The Japanese chef's knife or gyuto keeps its sharpness well, is lighter than European knives and has a thin blade, generally with a sharpening angle of 15 degrees. The gyuto is a basic helper in the kitchen for all cutting, chopping and slicing tasks. It is suitable for processing meat, fish, vegetables and fruits.

With Mcusta Zanmai knives, the handle design and processing technology deserve special attention - the traditional Japanese knife WA handle shape, technologies and components have been further developed in many ways, and in terms of the quality of the final finish, Mcusta knives can be safely considered among the absolute best in the world. Mcusta Zanmai Ultimate Aranami Coreless knives are made of 33-layer Damascus steel. In the case of Coreless Damascus, VG-10 and VG-2 stainless steels are forged together and the knife does not have a classic cutting core. The entire blade is forged from laminated steel.